Taiwanese-Inspired Beef Noodle Soup

This home-cook version uses beef chuck and a measured broth seasoned with ginger, soy, and star anise. Simmer until the beef is tender, then cook noodles separately so they do not absorb all the broth.

Serves: 6
Prep: 20 minutes
Cook: 2 hours

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 1 teaspoon fine salt
• 1 tablespoon neutral oil
• 1 medium yellow onion, quartered
• 1 piece fresh ginger, 3 inches, sliced
• 3 garlic cloves, lightly crushed
• 2 star anise pods
• 1 cinnamon stick
• 1/4 cup low-sodium soy sauce
• 1 tablespoon tomato paste
• 8 cups low-sodium beef broth
• 12 ounces wheat or ramen noodles
• 4 baby bok choy, halved lengthwise
• 3 scallions, sliced

Method

1. Pat beef dry and season with salt. Heat oil in a large pot over medium-high heat and brown beef in batches.
2. Add onion, ginger, and garlic. Cook for 3 minutes, turning the onion once. Stir in star anise, cinnamon, soy sauce, and tomato paste.
3. Pour in broth and bring to a boil. Reduce heat, cover, and simmer gently for about 90 minutes, until the beef is nearly tender.
4. Add bok choy and simmer uncovered for 10 to 15 minutes, until the beef is fork-tender and the greens are softened. Remove cinnamon and star anise.
5. Cook noodles separately according to package directions. Divide noodles among bowls and ladle over beef, bok choy, and broth.
6. Top with scallions and serve hot.

Variations

Use beef shank if available and allow extra simmering time. Replace bok choy with napa cabbage. If you prefer a less spiced broth, use one star anise pod and omit the cinnamon.

Storage and reheating

Refrigerate broth and beef separately from noodles in covered containers and use within 3 to 4 days. Reheat broth until bubbling and cook fresh noodles for the best texture.

Schedule the simmer

Add beef, broth, and noodles to the Lucru Home meal planner. The meal planning guide for different schedules and pantry inventory checklist help plan ingredients and timing.